Escargot in White Wine

Saturday, December 28, 2013
Buttered Crumb Escargot in Wine is a delicious appetizer we usually make on Christmas Eve in our home.

My husband and I first had it on our honeymoon on a cruise, I was so skeptical to try them but after one taste, I was hooked.

I carried the Christmas Eve tradition and added this to one of the many delicious appetizers we have with an all-fish menu and no meat.

When I learned how to make them at home my husband was delighted so it's on the menu for our Christmas holiday table.

The wine and butter with cheese are just bursting with flavor and these become addicting for all Escargot lovers, and we do add a little melted cheese on top.

Just in case you're not an escargot lover or have one in your home substitute them with mushrooms or scallops this recipe is delicious with either option so if you have an extra escargot ceramic dish, prepare this same recipe with those to satisfy your friends and family.

Easy to make in minutes, check out this delicious recipe below, just scroll down to the recipe card to print this off.




baked escargot in wine, butter and cheese




What is Escargot



Escargot is French for snail, and it is a common snail appetizer in many European countries like France, Spain, and Portugal.


However, escargot is also popular on cruise ships and fancy restaurants in America.


I ate escargot for the first time and learned how to make them on the Royal Caribbean cruise line in their classes we had them as an appetizer and was hooked.


It's really important to know that not all snails are edible; only a few species of land snails can be used as escargot so if you find a snail on your porch or garden, don't cook they're not the same, and most likely get really sick.


This recipe is now on our Italian Christmas Eve menu and part of our Christmas Appetizer tradition.


If you ever wanted to try a delicious way to prepare escargot, this is a great recipe to start with.



this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.



Adapting Escargo Recipes



As I mentioned, not everyone is so anxious to try exotic foods and afraid of the unknown, it took me a little to get used to the idea of eating snails also.


In French cuisine, the snails are typically purged, killed, removed from their shells, cooked (usually with garlic butter, chicken stock, or wine), and then placed back into the shells with the butter and sauce for serving.

We invested in the ceramic dishes to make them and used canned escargot to make ours.


this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.


Ingredients You Will Need to Make Escargot but for exact ingredients scroll down to the recipe card

  • canned escargot
  • butter
  • wine
  • parsley
  • breadcrumbs
  • garlic and granulated garlic powder
  • Havarti cheese
  • salt


this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.


Tools

  1. escargot dishes you can find in this affiliate link read our privacy policy below as a small commission is given ordered through this site
  2. saucepan
  3. can opener
  4. measuring spoon

this is snails called escargot in a butter wine sauce with cheese and bread crumb topping. One of the appetizers we have on Christmas Eve.



Buttered Crumb Escargot in Wine Pin for later


pin for later escargot


The Recipe



If you have never tried escargot, this is the best recipe to start with.


The buttery topped crumbs on top are delectable.


The wine sauce is superb.


These became an addicting new favorite around the holidays.



Escargot in White Wine

 Escargot in White Wine 

Yield: 24
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 3 MinTotal time: 13 Min
Baked and French cuisine, our snails are typically cooked (usually with garlic butter, chicken stock, or wine), and then placed back into the shells. with the butter and sauce.

Ingredients

  • 2 cans of escargot drained and rinsed
  • 1 stick butter
  • 2 medium cloves of garlic
  • 1 tablespoon minced parsley
  • 1/2 teaspoon sea salt
  • white wine Pinot Grigio or other white wine you prefer
  • Escargot shells or dishes with round wells to hold the snails
  • Havarti cheese or Muenster cheese
  • Italian flavored bread crumbs or crushed butter cracker crumbs mixed with a dab of melted butter for the topping
  • granulated garlic powder
  • Garnish Topping After Cooking: cayenne pepper, red pepper flakes, or hot sauce

Instructions

  1. Heat oven to 450 degrees.
  2. In a small saucepan place 2 tablespoons white wine and 1/2 stick of butter in it, melt the butter, add the snails and place on low heat and prepare the dish below.
  3. In the meantime in a food processor add the other half stick butter, 3 tablespoons white wine, parsley, and garlic, and pulse until smooth.
  4. Put the size of a dime spoonful of butter compound in each well.
  5. Place snail on top.
  6. Cover each snail with a thin piece of cheese.
  7. Sprinkle with buttered bread crumbs and a little garlic powder.
  8. Pour a little more white wine into the well of the dish not touching the topping (or use chicken broth if you prefer no wine) just to keep it from drying out.
  9. Bake in the oven for 5 to 7 minutes until browned and bubbling.
  10. Serve with garlic toasts, hard-crusted bread, or rolls
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Buttered Crumb Escargot in Wine Pin for later





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Christmas Fun Foods

Wednesday, December 25, 2013
The holiday brings a Christmas spirit and the motivation to make some festive fun looking foods and we have a great assortment below.

With just some cookie cutters and a loaf of sliced bread, you can make fabulous bite-sized fun-filled sandwiches or grab some fresh strawberries from the market for white chocolate-dipped strawberries dipped in green sugar, or how about a fun holiday Caprese salad shaped in a candy cane or wreath with fresh basil tomatoes and mozzarella?

Scroll down and check out these easy delicious fun Christmas foods, and for the Grinch he is at the end of this post.



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Italian Antipasto Tray

Sunday, December 22, 2013
An Italian Antipasto salad tray is filled with anything your heart desires and the perfect start to a Christmas Day dinner growing up in an Italian Catholic household.

This delicious salad platter is always the best appetizer and starter before a big holiday meal.

Check out the many variations you build your wooden board or salad tray with below in my recipe list.

Underneath are fancy greens but you can use any kind of lettuce you prefer although our favorite is romaine and arugula mixed.

Top the lettuce with the best grade of meats and cheeses fruits, nuts vegetables, and many more of my listed suggestions.

Add our Classic Homemade Italian Dressing recipe (see recipe card below), some Tuscan garlic bread, and a bottle of Chianti and this is whole meal in itself not just an appetizer.


this is a large tray filled with fruits, nuts, meats, vegetables drizzled with Italian homemade dressing for Christmas day appetizer



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Grandma's Eggnog Bread Pudding

Thursday, December 19, 2013
This Eggnog Bread Pudding is a delicious custard Grandma would make for us as a special treat on Christmas Morning.


It is so simple to prepare and the best part was we got to use up all the leftover eggnog and stale bread from the holidays.


I don't know about you but mom always overbought and cooked too much of everything for Christmas Eve and Christmas Day.


This is always one of our favorites to make during the fall holiday menu planning and when dad would make his homemade eggnog around Thanksgiving.


We also love to make Apple Raisin Bread Pudding and Pumpkin Bread Pudding both great comfort foods.


Scroll down to my printable recipe card for this easy pudding recipe.


eggnog bread pudding




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Grandma's Cinnamon Sugar Toast

Sunday, December 15, 2013
Grandma's Cinnamon Sugar Toast is one of my most memorable foods as a small child growing up and I still make this as an adult with comforting memories.

This will be the fastest easiest cinnamon toast ever, no baking you just need a toaster and a butter spreader knife.

Cinnamon and sugar mixture can even be store-bought or homemade so it's a home run breakfast, snack, lunch, or just because you need something quick and easy to eat.

Grandma not only made us homemade cinnamon sugar for topping our bread but the butter was all homemade also, we include that recipe on how to make homemade butter also below in the recipe card.

The breads you can use are up to your own preference, Grandma used an Italian bread to toast however, bagels, English muffins, and whatever your taste buds prefer can be substituted for toasting.

Using all simple pantry ingredients for instance butter, cinnamon, and sugar with bread is all that's needed to get your day started in as little as 10 minutes tops!

Don't forget to check out on "How to Make Homemade Butter" below at least try it once!

Get the recipe below to print off or you can avoid all the ads and skip the tips, just hit print at the bottom of this post.


cinnamon toast


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Red Velvet Chocolate Chip Cookies

Saturday, December 14, 2013
Red Velvet Chocolate Chip Cookies are one of our guilty pleasures.

Chocolate Chip Cookies are one of our all-time favorite cookies but with the addition of Red Velvet, they turn gourmet.

We enjoy Red Velvet Cake, and our recipe for Red Velvet Pancakes around Valentine's Day, the color is so pretty and just perfect.

If you're a chocolate chip cookie and love red velvet, these will be a great addition to your recipe collections.

Scroll down to the recipe card and don't forget to read my tips and suggestions that have some creative ideas for mix-ins below.

red velvet cookies with chocolate chips


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Chocolate Nutella Surprise Cookies

Thursday, December 12, 2013
These Chocolate Nutella Surprise Cookies are a Nutella lover's dream cookie!


A delicious chocolate cookie with a creamy surprise in the center when you bite into this cookie.


Buttery flavored tender chocolaty cookies bursting with the best surprise inside that becomes addicting after that first taste and so easy to make.


The cookies take a little time to mold but so worth it.


I was so surprised when I first bit into one of these and found this delicious creamy center.


Scroll down to my printable recipe card to get the recipe.


nutella filled cookies


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Mom's Mincemeat Pie Recipe

Friday, November 29, 2013
This was not one of my favorite pies growing up as a child. Now I really enjoy the memories and tradition of mom's mincemeat pie. Mom made this every year for Thanksgiving because Dad loved it. I made it in both their memory and her devotion to him and what he loved on the Holiday. She was a great mom, wife and cook that always cooked to please us. I just wished I appreciated her expertise in baking and cooking and wasn't so picky as a child. Thanks mom and hope you both are enjoying the after life up there with all your wonderful recipes that lives on with me in your teachings.





1 jar of mincemeat filling
1/12 cups walnuts
2 apples peeled, cored and chopped
1/4 cup brandy or rum
1/2 cup brown sugar
1 tablespoon lemon juice
2 pastry crusts store-bought or homemade
milk
sugar
butter

Combine filling, nuts apples, brandy and sugar, lemon juice blend and refrigerate overnight.
Next day, let the filling sit out at room temperature.
Pour into prepared crust, top with another crust crimping edges and poke holes on top with a fork. Add butter to the top. Brush with milk and sprinkle with sugar.  Bake at 425-degree hot oven until browned around 45 minutes.

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Chestnut Stuffing in an Acorn Squash Recipe

Monday, November 25, 2013
I am not a turkey stuffer, however, this is a great stuffing mix for any bird.

We just love it as a side dish, the flavors are fabulous and you can never go wrong with this Chestnut Sausage Stuffing.


The fruit and seasonings all compliment each other. A great addition to any holiday table.







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Coconut Chocolate Pecan Pie Recipe

Sunday, November 24, 2013
All I can say is the photo does not do this pie justice at all! The flavors in this pie are totally awesome! I was in a hurry and this should have been chilled longer so make sure before you cut it, it's cold! I happen to like my puddings warm when I eat them but that's not the way this one should be served. I really love the rum in this pie, of course, you can substitute vanilla or your favorite liqueur of choice! The top will bake and look like pecan pie. Browned and more a yellow thick layer.

Perfect for the Holiday time as it does require a little more time than most and is special! If you are in a hurry this will not be the pie of choice to make.

Prepare the day before that would get the best results!





Island Coconut Chocolate Pecan Pie Recipe

1 pie crust store-bought 

Filling:
4 oz. German sweet chocolate chopped
2 oz. unsweetened chopped chocolate
1 can sweeten condensed milk
4 egg yolks
1 tablespoon rum
1 cup chopped pecans

Topping
1/2 cup brown sugar
1/2 heavy cream
1/4 cup butter
2 egg yolks
1 cup flaked coconut
1 tablespoon rum
1/4 cup pecans coarsely chopped

Whipped Cream canned or freshly made for garnish
Whole pecans optional soaked in rum overnight

Heat oven to 400 degrees. Place the pie shell in the oven and prick with a fork the bottom of the dough or use pie weights.  Cook the pie shell for 11 minutes or until slightly brown.

Melt the chocolate then cool. Add the condensed milk, egg yolks, and rum, and whisk all together until smooth add pecans Bake at 350 degrees for around 20 minutes. Cool for at least 1 hour or more.

Combine the brown sugar, cream, and butter in a small saucepan. Boil until sugar dissolves over medium heat.  Remove from heat.
 In a small bowl add the yolks then whisk a small amount of hot mixture into the 2 yolks in that bowl, then return to the pan mixture. Cook and stir until thick around 3 minutes or so. Remove from heat stir in the coconut. Add the rum. Cool for around 15 minutes. Pour over the pie. Sprinkle with pecans Chill overnight or at least 4 hours. Serve with whipped cream and top with drunken pecans!


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Italian Toasted Almond Olive Oil Cake Recipe

Saturday, November 16, 2013
Italian olive oil cake is a popular cake made from scratch that's pretty popular in Rome, Italy.

The cake has a rich buttery frosting with toasted almonds with a wonderful aroma over this rustic olive oil cake.

This style of cake is a staple of Italian households for many generations for good reason, it's simple and delicious.

The oil gives this lovely cake a rich flavor and keeps moist for days on end.

Simple to make and easy to follow printable recipe is below.


this is a scratch cake with brown butter icing and toasted almonds on top


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Slice and Bake Holiday Cookies

Sunday, November 10, 2013
Slice-and-bake cookies, also known as refrigerator cookies, are a delicious crisp easy cookie to make and ready to bake when you are.

The cookie dough is prepared in a unique way that allows you to create a batch of dough, shape it into a log or cylinder, and then refrigerate or freeze it until you're ready to bake.

This will allow you to slice the log into rounds and pop them into the oven when you're in the mood for something sweet or unexpected guests arrive.

The dough can be made ahead of time for any events, or busy schedules and is perfect for holidays.

This is one of the most convenient cookie dough recipes on the planet!

Plus you can match your party with the colorful tinted dough and holiday to be festive to match whatever theme you need them for.

Scroll down and check out our easy recipe and add this to your recipe collections, you'll love the results!


slice and bake cookie collage of colorful themed holiday slice and bake cookies


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Sweet Potato Cheddar Garlic Biscuits

Saturday, November 9, 2013
These delicious Sweet Potato Cheddar Garlic Biscuits are the perfect accompaniment with any poultry any time of the year and being a drop biscuit a total time saver.

These have such a great cheddar, herb, and garlic flavor and really can be served with chili, or any meats, and are perfect even with an outdoor barbecue.

I love the hint of sweetness in these and the tender texture with the addition of cheddar that keeps them moist inside and not dry.

Although a drop biscuit and super easy, I prefer to bake them in muffin tins or even for appetizers into mini muffin tins.

Leftover sweet potatoes mashed are perfect for these and in a pinch, you can even microwave one and mash it with a fork just to make this faster.

Butter them, eat them plain or they're even great adding some cranberry sauce with leftover turkey from thanksgiving to make a biscuit sandwich.

Our family just loves homemade biscuits big yeast rolls. pizza dough, Italian Ciabatta bread, and fried dough.


Scroll down and print off the recipe, it's a keeper for sure.



sweet potato cheddar biscuits in a basket


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Italian Style Sweet Potato Croquette Recipe

Thursday, November 7, 2013
A great snack, side dish or appetizer. I am a big sweet potato fan or yam and these are just perfect even to pack in lunches!


1 cup cooked mashed sweet potatoes or yams, cooled off or regular potatoes (Yukon gold)

1 teaspoon brown sugar
1 package of panko bread crumbs


Italian bread crumbs


1 clove minced garlic


1/2 teaspoon each garlic powder, basil, oregano, parsley, salt, black pepper and cayenne pepper


1/4 cup of grating cheese

Optional: pinch of cinnamon


olive oil


aluminum foil


wax paper


Take cold mashed sweet potatoes, brown sugar add minced garlic and shape them into patties. Place on wax paper a combined mixture of panko and Italian flavored bread crumbs (about a cup of each) for 1 cup of potato. Add all spices and cheese to the crumbs mix together. Shape into patties and dip both sides into the crumbs to coat evenly. On a cookie sheet lined with aluminum foil and sprayed with cooking oil, place the patties or whatever shape you make them into to down on the cookie sheet then drizzle the tops with olive oil,  Bake the sweet mashed potato in hot oven preheated at 430 degrees hot oven until brown and crispy. These can also be fried if you prefer in canola oil, just browned on both sides.

+claudia lamascolo  author
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Stove Top Cinnamon Sugar Almond Recipe

Wednesday, October 30, 2013
Simple recipe for coated almonds. Here is one recipe that will be perfect anytime for any reason to snack on!


1 cup white sugar
1 cup water
2 cups almonds whole and unsalted
1/4 cup butter
1 teaspoon vanilla or a drop of cinnamon oil
mixture of cinnamon and sugar for garnishing.

Generously oil a cookie sheet or use parchment paper.
Heat the sugar and water in a heavy duty pan until it reaches 234 degrees using a candy thermometer. Around 4-5 minutes.
Add 2 cups whole unsalted almonds. Mix until well coated stirring on high heat until it reaches light brown stirring constantly. Remove from heat. Add 3 tablespoons butter and vanilla.  Mix all together. Spread on a prepared parchment lined pan and sprinkle with a mixture of cinnamon and sugar while still hot. Cool and enjoy!
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Dutch Apple Blueberry Pie Recipe

Sunday, October 27, 2013
If you're looking for an easy pie with blueberry and apples plus a delicious streusel topping this Dutch Apple Blueberry Pie is calling your name.

We made this semi-homemade although you can make your own favorite pie crust.

The fruits are fresh and the topping is made from scratch and super easy.

Just pour everything into a pre-made store-bought dough and your pie will be done in no time!

Scroll down to print off this simple recipe.




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Impossible French Fruit Pie

Sunday, October 20, 2013
If you're not especially fond of baking this easy all-in-one pan fruit pie makes it's own crust using a baking mix and fresh fruits called Impossible French Pie.

The recipe uses fresh fruit, baking mix, and easy pantry ingredients and has a streusel topping much like a Dutch Apple Pie with cinnamon spice flavors.
I remember mom always having the box of baking mix out and knew immediately we were getting a fresh fruit pie from our apple tree.

The combination of fruit pie is endless and if you're a rhubarb lover don't hesitate to try this with that summer delight!

We also had a blueberry bush, a boysenberry bush, and a peach tree, so we dabbled in many combinations with apples and berries mixed together and had a different pie every time she baked it.

This is a recipe adapted from the Bisquick baking mix, although you can use any generic brand, we added to that basic recipe and came up with our own version.

If you're not much of a fruit pie lover, we also include an "Impossible Pumpkin Pie" recipe all in one pie plate and that crazy crust bakes right in that one also plus we also make Savory Impossible Pies you may like to try!

Scroll down to the recipe card to print this easy pie recipe off.

easy pie made with baking mix and fruit

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Chicken Proscuitto Mozzarella Slider Recipe

Sunday, October 13, 2013
Sliders have been a big crowd pleasers in the last few months. Of course you can make just about anything you want in this neat little bundle. The ideal sandwich is so versatile. Here is an Italian style slider you can surely impress them with! Great addition to your game days and little get together brunch idea.





2 thinly sliced boneless chicken breast
12 slider buns
12 slices of proscuitto or fried bacon
12 slices of mozzarella slices
Italian homemade dressing
Garlic minced in olive oil
1 egg white beaten
Italian flavored bread crumbs
1/4 cup grating cheese
canola oil or frying

In a large zip lock bag, add 2 cups of bread crumbs and 1/4 grating cheese.  Dip the chicken breasts into egg whites then into bread crumbs. Fry in heated oil in a large pan of canola oil till browned on both side. Drain on paper towels. Note:  For less calories, place on a baking sheet and bake until browned around 25 minutes on 400 degree oven. Drizzle with olive oil.

Toast the slider buns brushed with the olive oil and topped with minced garlic until browned.
Place the chicken on the bun topped with mozzarella and proscuitto or bacon. Drizzle with Italian dressing to the top and serve.

Italian Dressing:
1/2 teaspoon each parsley, oregano, basil and garlic powder
pinch of cayenne pepper
salt and pepper to taste
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar

Blend all together.
+claudia lamascolo  Author
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Mom's Applesauce Raisin Nut Muffins or Loaves Recipe

Saturday, October 12, 2013


When I was growing up we used a lot of ingredients that were leftover in baked goods. Mom used to always serve applesauce with our pork chops and we would always have a lot leftover. I can remember her saying well before this sours we got to use it up. I would help get all the ingredients together and it always amazed me how she could whip up a batch of muffins, quick bread or even pancakes from using sour cream, applesauce or whatever else might be just on the edge of a throw away. Always a basic recipe turned into something wonderful! Here was her leftover muffin recipe for (what to do with applesauce and sour cream recipe) muffins and loaves. We love this one!  Perfect for gift giving as it holds up very well even traveling or sending in the mail!


Mom's Applesauce Raisin Nut Muffins or Loaves Recipe

Preheat oven to 350 degrees. Prepare 36 muffin tins with liners or 2 large loaves or other pan of choice. Grease well. I usually do 12 muffins and 1 large loaf.

In a large bowl beat together:
3 eggs
2 cups sugar
1 cup oil
Beat together until well blended.

Add:
2 cups applesauce
1/2 cup sour cream

Beat in:
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder

Optional :
1 cup raisins, craisins, chopped figs or dates
1/2 cup coarsely chopped walnuts or other nut you prefer


Bake in preheated oven at 350 around 55 minutes or until the center comes out clean with toothpick.
I usually bake the muffins around 40 minutes as they cook a lot quicker.

+claudia lamascolo  Author
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Pumpkin Bread or Muffins

Tuesday, October 8, 2013
This recipe for the best and easiest to make Pumpkin Bread is from the 1950s and mom always made this as soon as our pumpkins were ready to pick from dad's garden.

I tried so many recipes for this bread over the years and still come back to mom's it really is the best when it comes to moist, flavorful, and shouting pumpkin spice flavors.

The recipe can also be made with pure canned pumpkin and molded into muffins or even smaller loaves to give as gifts to family and friends during the holiday like she did.

The smell of this pumpkin bread baking alone will hook you forever on making this recipe from scratch with that good old-fashioned aroma of cinnamon throughout the house.

We often spread the pumpkin bread with cinnamon butter or cream cheese for a perfect after-dinner or breakfast treat.

You can even turn this into a luscious pumpkin bread dessert by using a slice topped with whipped cream and a drizzle of warmed caramel sauce.

Scroll down to our printable recipe card for this easy yummy recipe.


pumpkin bread


32

Best Pumpkin Spice Ice Cream

Sunday, September 29, 2013


What a delightful treat for the fall with this refreshing pumpkin spice ice cream. This also takes on the characteristics of pumpkin pie with a little bits of chocolate and crust. This delicious confection will surely bring a smile to all that love pumpkin. The best part about it is, that you will now be able to make the recipe all year long. Of course, waiting for fall will make you look forward to this treat in those cooler months and certainly put a smile on your face.  I like to save certain flavors that remind me of spring, summer, fall or winter,  to make the seasons more special and make those treasured recipes those times of the year.  Give this a try you will be pleasantly surprised as it is truly the best pumpkin ice cream I have ever imagined and it goes along famously with a piece of pumpkin pie for the Holiday!



If you must use the old-fashioned stir method and don't own an ice cream maker, no problem!  Have patience and stir every 15 minutes when placing it in your freezer container. Freeze and keep stirring until smooth and set, it takes a lot of stirring to be super creamy. This one is done in an ice cream maker and is so worth the investment!


Here's the Recipe! Enjoy

Make sure milk and cream are well chilled:

1 1/2 cup whole milk or half and half
1 cup light brown sugar
1 3/4 cup fresh or canned pumpkin puree (do not use pumpkin pie filling) my pumpkin is freshly homemade click here or use canned
1 1/2 teaspoons cinnamon
1/4 teaspoon of each pumpkin pie spice, nutmeg, and ginger
2 tablespoon molasses
2 1/2 cups heavy cream
1 teaspoon vanilla

Last added at the end:

1 cup semi-sweet grated, shaved or small pieces of chocolate
1 cup crumbled cinnamon graham crackers.

In a large bowl whisk together the sugar, milk, brown sugar, and molasses, for around 3 minutes.  Add and whisk in the puree, spices, and vanilla. Pour in the heavy cream and blend well.
Place in the ice cream maker.


Let churn for at least 25 minutes then check, I taste it, sometimes takes 30 minutes or according to the directions on your ice cream maker.


Scoop in the ice cream into your container and layer with chocolate and graham cracker filling into a freezer container alternating ice cream then the chocolate and crumbled graham crackers ending with ice cream. Smooth over.  Freeze for at least 2 to 3 hours before serving.



For more recipes using Pumpkin see the links below:

Pumpkin Pistachio Biscotti
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts



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Artichoke,Tomato Chicken Pasta Recipe

Saturday, September 28, 2013
This amazing pasta dish has all the freshness of spring, summer and fall with the vegetables in this one. I can never have enough of this dish. Serve it as a side dish with a steak dinner or as a whole meal in itself.




 Artichoke, Tomato Chicken Pasta Recipe

2  boneless chicken breasts chopped into small cube chunks or use loose or sliced Italian sausage
1 bag fresh baby spinach
1/2 cup sliced mushrooms
1 can artichoke heart halves
1 lb penne pasta
2 chopped plum tomatoes or use grape tomatoes
4 cloves fresh chopped garlic
1 yellow or green bell pepper sliced
salt, pepper, to taste
canola oil around 2 or 3 tablespoons
grated cheese for garnish
1/4 cup white wine
3 tablespoon butter
1/2 cup chicken broth
chopped fresh parsley and basil around 2 tablespoons each

Boil pasta in saltwater to package instructions set aside and keep warm.

In a large frypan add 2 tablespoon canola or olive oil and saute chicken or sausage until the pink is gone, add the peppers around 8 minutes, turning. 

Add the garlic saute 1 minute. 

Add the tomatoes, mushrooms, artichokes, and spinach, saute until wilted around 6 minutes. 

Add the white wine, chicken broth, and heat through and simmer around 4 more minutes.

Salt and pepper to taste and add cayenne pepper if you like heat.

Toss with the drained pasta. Sprinkle generously with grated cheese.

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Chilies Rellenos Casserole Recipe

Friday, September 20, 2013
Yes I know this isn't anywhere near an Italian recipe, however, I absolutely loved the flavors in this.

It was exciting to see this bake all together like a Mexican Style Potpie! Who can resist?

The authentic version is a poblano pepper stuffed with cheese and then dipped into an egg batter and deep fried. They are delicious, but take a bit of work to get them just right.

The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla.

In 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs" a bit more work than this easy casserole dish.




3

Rocky Road Homemade Ice Cream Recipe Video

Friday, September 13, 2013

Summer Winter or Fall, ice cream is still going to be a favorite anywhere we live. Maybe not as popular where it snows. Here is fun treat to keep that summer smile in us all year round. I have to say I have been on an homemade kick for the past several months now. I first thought my favorite was peanut butter cup, then it was pistachio, then came the eggless cookie dough, oh boy was that delicious!  Then the strawberry was amazing. Guess what my favorite is now? Yes you guessed it's Rocky Road! Hope you give this a try it really put the kid back into you! What a fun ice cream! The video clearly gives you the idea of how easy this is to make!



Rocky Road Ice Cream Recipe

1 cup whole milk
2/3 cup sugar (if you like less sweet go with a 1/2 cup)
8 ounces good grade bittersweet or semi sweet chocolate chopped into small chunks
2 cups heavy cream well chilled
1 or 2 teaspoons vanilla
1 cup mini marshmallows
1/2 mini chocolate chips
1/2 cup whole or chopped pecans

Heat the milk until it starts to just bubble on the sides. In a blender using a metal blade, plus the chocolate chunks and sugar together until fine. Add the hot milk, beat until smooth. Place in a bowl and into the refrigerator to cool. When cool, add the heavy cream and vanilla. Refrigerate for 2 hours.
Add to your ice cream maker follow the package instructions.



 Around 35 minutes. 5 minutes before this is done add the chips, marshmallows and pecans. Turn into a freezer container with lid.  Freeze for at least two more hours before serving.

Note: you can put this in a regular freezer container and stir every 1/2 hour, once it's thick enough and not soupy, stir in the marshmallows, chips and nuts. Return to the freezer until solid still stirring every half hour.

+claudia lamascolo  Author
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Italian Fresh Tomato Cucumber Salad

Wednesday, September 11, 2013
This fresh Italian tomato salad (Insalata di Pomodori) with cucumbers is a simple, easy peasant dish grandma made from garden-fresh off-the-vine tomatoes in the summertime.

Back in the 1950s and 60s when I grew up, money was tight, dad had a huge garden and we had tomato salad just about every day all summer long for lunch or dinner.

The salad is absolutely bursting with fresh flavors and makes a fantastic lunch dipping hard-crusted Italian bread into the marvelous dressing grandma would make.

You'll love the combination of fresh tomatoes and aromatic herbs and when we had cucumbers or other vegetables like peppers in season, those would go into this bowl of freshly made tomato salad also.

I am a fan of crispy and fresh vegetables and not marinated to the point of them getting soggy, so when we make this it's just for one or two people and eaten the same day.

Dad grew his own fresh herbs also, so nothing in here was store-bought, however, if you're not fortunate to have your own garden, get everything from a farmers market to get the true Italian fresh salad for the best results.

I would be remiss if I didn't mention this isn't really a recipe for anything other than the fantastic Italian dressing on the salad.

How we made simple vegetables taste like a banquet of flavors and a very economical way to feed many when struggling to make ends meet.

If you need a delicious Artisan Bread Recipe this is perfect for our salad dressing for dipping.

Tomato salad is on many Italian menus and can be quite costly as just an appetizer, so this easy recipe will be something to keep in your collection for a terrific side dish with any meal.


tomato and cucumber salad with mozzarella and Italian bread to dip in the olive oil


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Sweetest Summer Dessert Recipes

Monday, September 2, 2013
If you need some fabulous cool summer dessert treats, you're at the right blog, these are the best of the best that just shouts summer deliciousness.


Our fluffy cream pies, Italian ice. marshmallow-topped brownies, mini Boston cream pies and so much more are just a few of the easy and decadent recipes we have today.


I will warn you, it's hard to pick just one so as you scroll through your mouth will water for a cyber taste.


One thing I learned over the years is variety is the spice of life and everyone is so different so that's why we have a wide assortment to make everyone happy.


Sometimes you just have a chocolate lover, then there are those who are fruit and cream lovers so let's get the best of the best summer's sweetest desserts on your tables.


Each recipe below has a link to the page the recipe is one with step-by-step easy instructions for scrumptious summer desserts.



summer dessert collage roundup of recipes



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Homemade Strawberry Ice Cream

Tuesday, August 27, 2013
We are big fans of Strawberry Homemade Ice Cream and I have never had one easier made with easy to find ingredients in your local supermarkets.


The creamy texture tastes better than any gourmet branded ice cream on the market because it has the freshest seasonal fruits and heavy cream with a hint of vanilla.


This basic frozen ice cream can be made by stirring in a freezer container however for the very best results and experience we use an electric ice cream maker.


You can even make other flavors using another fruit you prefer we will suggests other especially if you have a food allergies to strawberries so you can substitute another fruit using this simple recipe.


Everyone enjoys homemade ice cream all year long and there is nothing hard about making ice cream from scratch.


I just love simple easy recipes like this one it takes churning to the freezer in around 3 hours.


For all our suggestions and flavors, just scroll down to the printable recipe card for this super easy recipe.


strawberry ice cream homemade



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Grandma's Quick Cake Recipe With Fruit Topping

Sunday, August 25, 2013
A versatile cake you can make in no time with very few ingredients. Dress it up with fresh or canned fruits and you'll have a dessert that is elegant to serve to for any occasion! I just love the taste of a heavy scratch cake. My grandmother always whipped up these cakes in no time, just the smell alone while they were cooking is amazing especially on a colder day in the fall. If you want to make something special today this is the cake to try. It's heavier in texture and always tasted better with fresh fruits.



                   Cool the cake before using any fruit topping. Refrigerate the cake after serving.
This makes a great strawberry shortcake dessert. Just add fresh strawberries sweetened with sugar and top with sweetened whipped cream. Then for a quicker idea add canned pie fillings like apple, blueberry or cherry, add to the top garnished with whipped cream.


1 - 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick which is 1/2 cup butter softened
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup milk
Preheat oven to 350 degrees





Cream the sugar and butter together until light and fluffy.  I beat this for at least 4 minutes using a heavy duty mixer, one of the most important steps (she did this by hand for at least 7 to 8 minutes. Add the eggs, milk, vanilla and salt. Mix 2 more minute until well blended on medium speed. Carefully and slowly beat in the flour and baking powder mixing until will blended and smooth. Around 1 minute. Pour into greased 8 or 9 inch square or round pan also floured pan. Bake at 350 degree until middle comes out clean with a toothpick around 25 to 35 minutes.

Note for topping:
2 tablespoons flour or cornstarch
2 tablespoon butter
sugar to taste
pinch of cinnamon
2 cans of fruit with juice or use 3 cups mixed fresh fruits using 1 cup pureed with 1 cup apple juice (shown are boysenberries and blueberries around 2 cups of juice)
Sauté the flour and butter on medium heat in a pan till smooth. Add 1 cup of the juice from the can or use a fruit juice of your choice, plus any sugar to taste to the flour mixture. Bring to a boil and cook until thickened around 4 to 5 minutes. Place fruit on top of the cake and pour the hot juice over the cake. Refrigerate until cooled off. Serve with whipped cream of ice cream on the side.

+claudia lamascolo  author
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Soft Coconut Pudding Chocolate Chip Cookies

Sunday, August 18, 2013
Here is a great soft Coconut Pudding  Chocolate Chip Cookie Recipe that I personally am over the moon with! It's simple has a secret ingredient and the texture and taste of absolutely fabulous for all  soft chocolate chip and coconut cookie lovers. These stay fresh, soft as promised and do not harden. I just love the flavors in these and they are truly addicting.

coconut instant pudding mix in a chocolate chip cookie dough on a cookie sheet ready to bake easy recipe that taste like a famous chocolate covered coconut bar


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Pistachio Chocolate Chunk Ice Cream Recipe

Saturday, August 17, 2013
Homemade Pistachio Ice with Pistachio's and Chocolate Chunks is probably my favorite ice cream of all time for a combination of perfect flavors for my taste! I really love to top it off with hot fudge, whipped cream and a cherry! I just didn't want to cover up the creamy photo with all those trimmings! If you want to treat yourself make it homemade and don't pay for that expensive small container of ice cream in the supermarket, make it yourself it's worth the 25 minutes in your ice cream maker. This is now my second time making ice cream homemade,

I will never buy it again.





Homemade Pistachio Ice Cream with Chocolate Chunks:

1 cup whole milk or half and half well chilled
2 cups heavy cream
3/4 cup sugar
1 1/2  teaspoons almond extract or Amaretto is only Adults eat this
1 teaspoon vanilla
1 cup shelled pistachio's white ones not red
1 cup chocolate chunks or chopped ( a premium brand good grade chocolate like Lindt)

In a medium bowl whisk together the sugar and milk blending around 3 minutes until the sugar is dissolved.  Stir in the flavoring and heavy cream. For best result place in a freezer container and freeze for 3 hours before adding to machine.  Pour into the ice cream maker and churn for around 25 to 30 minutes. Ice cream is soft. Add the nuts and chocolate to stir in 5 minutes before your ice cream is done, I turn on the timer. Pour into an air tight container with a plastic film cover or an ice cream container with an air tight cover on top and place into the freezer until ready to use. Take it out 10 minutes before serving.



+claudia lamascolo       Author
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